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Lemon Stuffing


Lemon Stuffing


For the Lemon Milk Filling:
55 grams of sugar (1/4 cup)
4 grams of corn (1 tablespoon)
1 egg
45 grams of lemon juice (3 tablespoons) ). .
A pinch of salt
1/2 teaspoon baking soda
Pure white sugar for coating


Prepare the lemon milk:
In a medium bowl, mix 55 grams of powdered sugar and cornstarch.
Add egg, lemon juice and lemon zest. Mix until smooth.
Place the bowl in a double boiler (water bath) and cook for 8 minutes, stirring frequently, until the mixture begins to thicken. Continue stirring occasionally for another 2 minutes until stiff peaks form.
Remove from heat and stir in 22 grams of oil until smooth. This cools the mixture quickly.
Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 30 minutes. You can prepare it in one day.
Freezing the soup:
After cooling, divide the milk into 10 equal portions. Freeze until set, about 1 hour.
Prepare the cookie dough:
In a large mixing bowl, beat 110 grams of butter, 110 grams of sugar, lemon zest and vanilla until light and fluffy.
Mix one egg until well mixed.
Sift the flour, salt and baking powder and knead gently until the mixture forms a soft, manageable dough.
Let the dough dry for at least 20 minutes.
Preparing the cookies:
Use a large ice cream cone to cut the dough. Take each piece in your hand, put a slice of chilled lemon in the middle and roll the dough into a ball.
Coat the entire cookie ball in powdered sugar and place it on the baking tray, leaving enough space between them.
Preheat your oven to 180°C (350°F). Bake the cookies for 8-9 minutes until the edges are lightly browned and the center is still soft.
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